The tutorial discusses the processes occurring in the product under the influence of different treatments and factors that affect the quality of the finished product. Given the normative and technological documentation, as well as its use in the public catering enterprises. Includes laboratory work on the preparation and processing of semi-finished products, dishes, products and drinks. Meets the requirements of Federal state educational standards of higher education of the last generation. For students of educational institutions of higher education specializing in training 19.03.04 "production Technology and organization of public catering".